Easy Aioli Dip Recipe

Aioli is simply a mayonnaise made with garlic and olive oil. Using an immersion blender makes the process super-easy and the result works well as a light dip for vegetables or as a spread on breads and toast.

Once you have the basic process down you can take this dip in many directions. Leave out the garlic and use only canola or vegetable oils and you have a standard mayonnaise. Add some ginger, replace the water with soy sauce, and use some sesame oil and you have an Asian-themed dip. Incorporate some chipotles in adobo sauce or cayenne pepper for a spicy dip. The possibilities are really endless.


Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the easy aioli dip recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Easy Aioli Dip Recipe

  • Published: July 28, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 15 Minutes
  • Makes: 2 cups dip

Easy Aioli Dip Ingredients

For the Aioli

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

25g lemon juice
10g garlic, crushed or finely diced
2 egg yolks
15g water
2g salt
0.5g pepper
350g olive oil
0.2g xanthan gum, 0.05%

Easy Aioli Dip Instructions

For the Aioli

Combine everything except the oil in a bowl or measuring glass. Blend briefly with the immersion blender to combine. Slowly pour in the oil while blending until the aioli comes together and all the oil is combined.

The aioli will hold together for several hours but if it starts to separate you can briefly re-blend it until it comes back together.

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All tags for this article: Appetizer, Dips, Emulsifying, Party Foods, Recipe, Xanthan Gum, Xanthan Gum Emulsifying

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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